Add the turmeric, chicken stock and saffron-infused water to the rice, and cook with a
little salt, until just tender. Keep warm.

Put aside 6-8 whole prawns for garnish. Pull off the heads of the remaining prawns,
skin them and remove their intestinal tract. Set aside.

Pull off the beards from the mussels, grab the beard and pull it out and around, away
from the hinge end. Scrub the mussels and rinse off any grit, discard any that do not
close up with handling.

Put the mussels and 250ml of white wine in a large saucepan. Boil vigorously for 5
minutes with the lid tightly clamped on. Give the pan a shake a couple of times while
they're cooking. Discard any that do not open.

Set aside 6-8 mussels in their shells for presentation, as for the prawns. Remove the
cooked mussels from the remaining shells and add them to the prawn meat

Carefully decant the mussel liquor leaving behind any sand or grit. Season with a
little salt and pepper.

Fry the finely chopped onions and garlic in a little oil and butter until transparent.
Fry sliced capsicum till soft. Set aside.

Dice the pork, the chicken and the hot sausage, into bite-sized pieces. Lightly fry in
the pan used for the onions and capsicum, 'til just tender. Do the same for the squid,
but don't over-cook it, it'll get tough. Keep warm until you're ready to assemble the
paella.

Deglaze the pan with finely diced tomatoes.

Cook the peas, fresh or frozen.

Assembly:
Gently fold all of the ingredients together. Arrange the whole prawns and the mussels on
the top. Refresh with the mussel liquor. The dish should be moist but not sloppy.